Canned Salad
This effortless "canned salad" combines pantry staples like white beans, artichoke hearts, and hearts of palm with fresh celery, tomatoes, and feta. Brightened with lemon zest and juice, and finished with toasted pine nuts, it's a vibrant, no-cook dish perfect as a quick side or light meal, ready in minutes.
Equipment
- 1 Large Mixing/Serving Bowl
- 1 Chef's knife
- 1 Cutting Board
- 1 Citrus Zester
- 1 Spatula or Tongs for tossing
Ingredients
Main
- One 14- to 15-ounce can low-sodium white beans or black-eyed peas rinsed and drained
- One 14-ounce jar artichoke hearts drained, rinsed and quartered
- One 14-ounce can hearts of palm drained and cut into about 1/2-inch slices
- 4 ounces crumbled feta
- 3 to 4 celery stalks peeled and cut into about 1/2-inch pieces, plus some coarsely chopped celery leaves
- 1 cup grape tomatoes cut in half
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon finely grated lemon zest plus 1 or 2 lemons halved
- Kosher salt
- 1/4 cup pine nuts toasted
Instructions
- Combine the beans, artichoke hearts, hearts of palm, feta cheese, celery and leaves, tomatoes, oil and lemon zest in a large serving bowl. Squeeze on lots of lemon juice to make the salad taste really bright, then sprinkle on about 1/2 teaspoon salt. Toss really well and season with more salt to taste. Sprinkle on the pine nuts.
Notes
Always rinse and drain canned goods thoroughly to remove excess sodium and unwanted flavors. Toasting pine nuts in a dry skillet until fragrant and lightly golden is crucial; it elevates their nutty profile and adds a delightful crunch. Adjust lemon juice and salt to taste for optimal brightness and balance. Peeling celery removes fibrous strings, improving texture, while its leaves add a subtle freshness. This salad benefits from a brief rest to allow flavors to meld, but add pine nuts just before serving to maintain crispness.